|4 tsp||pepper-orange mayonnaise|
|100 g||Hokkaido pumpkin|
|2 tbsp||olive oil|
|50 g||baby spinach|
Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.
Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.
Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.
Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!